ES2943634T3 - Liquid Seasoning Container, and Container Packaged Liquid Seasoning - Google Patents

Abstract

The present invention relates to a container for liquid seasonings (1) comprising a bottle (10) and a lid (20). A seasoning with which the liquid seasoning container (1) is filled is a liquid seasoning having a viscosity of 5-500 Pa-s. The initial volume of the container is 100-700 cm3. The bottle (10) includes a mouth part (11), a body part (12) and a bottom part (14). A horizontal cross section of the body part (14) in a vertical state includes a planar shape having a short axis Q and a long axis R that are orthogonal to the center axis X of the bottle (10). The bottle (10) has low-density polyethylene as its main component. When 10% of the initial volume of air inside the bottle (10) is sucked from the bottle (10) in the state of being completely filled with air, the internal pressure 30 seconds after suction is -1.0 to - 3.0kPa. Respectively, (Automatic translation with Google Translate, without legal value)

Description

DESCRIPTION

Liquid Seasoning Container, and Container Packaged Liquid Seasoning

technical field

The present invention relates to a liquid seasoning container, including a blow molded bottle and a cap, and more specifically to a liquid seasoning container in which the bottle has a particular spring back force, and to a packaged liquid seasoning introduced into the liquid seasoning container.

Background art

To date, a plurality of various containers have been proposed as a container for a high-viscosity acidic emulsified liquid seasoning including mayonnaise-like foods (see, for example, Patent Literature 1).

In Patent Literature 1, a bottle which is a container mainly made of a polyethylene (PE) resin and a resin having a gas barrier property has been proposed, in which the basis weight per 100 g of food similar to mayonnaise is 4.0 g or less, and moderate rigidity, excellent handling property and light weight are achieved.

However, the container of Patent Literature 1 has a problem that the shape of the container is deformed as the mayonnaise content is reduced, and the original aesthetic appearance of the container deteriorates.

Contrary to this, as a container for a drink having a low viscosity and the like, such a bottle has been proposed that the shape of the container is less prone to deformation even when the content is reduced by using polyethylene terephthalate (PET) ( see, for example, Patent Literature 2) or high-density polyethylene (HDPE) (see, for example, Patent Literature 3).

However, a bottle made of PET or HDPE has the following problem. The bottle made of PET or HDPE has no flexibility, and therefore, when the bottle is filled with a high-viscosity liquid seasoning, the contents are hardly discharged until a certain force is applied to the bottle, while when the force applied force exceeds a certain level, the bottle quickly deforms to discharge the contents at once.

JP 2013 001441 describes a liquid seasoning container according to the preamble of claim 1.

Reference list

patent literature

PTL 1: JP 2010-058808 A

PTL 2: JP 1-182253 A

PTL 3: JP 2002-363297 A

Compendium of the invention

technical problem

The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide a liquid seasoning container such that a bottle is flexibly deformed to easily discharge a content even when the content is a liquid seasoning. of high viscosity, such that the shape of the container is less likely to deform even when the content is reduced, and such that the original aesthetic appearance of the container is less likely to deteriorate, and provide a packaged liquid seasoning filled into the liquid seasoning container .

Solution to the problem

To achieve the above-mentioned object, the present invention provides a liquid seasoning container according to claim 1. Other advantageous embodiments are the subject of the dependent claims. Advantageous effects of the invention

According to the present invention, it is possible to provide a liquid seasoning container such that the bottle is flexibly deformed to easily discharge the contents even when the content is a high-viscosity liquid seasoning, such that the shape of the container is less prone to to deform even when the contents are reduced, and such that the original aesthetic appearance of the container is less prone to deterioration, and providing the packaged liquid seasoning filled into the liquid seasoning container.

Furthermore, according to the present invention, even when the high-viscosity liquid seasoning is discharged in an extremely small amount or in a large amount, the amount of discharge and the speed of discharge can be controlled with satisfactory responsiveness with a small force.

Brief description of the drawings

Figure 1 is a front view of a liquid seasoning container according to an embodiment of the present invention and a spout.

Figure 2 is a side view of the liquid seasoning container according to the embodiment.

Figure 3 is a sectional view of the liquid seasoning container according to the embodiment taken along the line E-E of Figure 1.

Fig. 4 is a front view to illustrate a liquid seasoning container according to Modification Example 1 of the present invention in an inverted state.

Fig. 5 is a front view to illustrate a liquid seasoning container according to Modification Example 2 of the present invention in an inverted state.

Figure 6 is a plan view of a lid of the liquid seasoning container according to Modification Example 2-1.

Fig. 7 is a view to illustrate a related art liquid seasoning container made of LDPE, the liquid seasoning container according to the embodiment in an inverted state, and the liquid seasoning container according to modification example 2- 2 of the present invention side by side.

Fig. 8 is a view to illustrate related art liquid seasoning containers in the inverted state made of HDPE, PET and PP, and the liquid seasoning container according to the embodiment in the inverted state side by side.

Fig. 9 is a front view of a lid part of a seasoning container according to Modification Example 3 of the present invention.

Fig. 10 is a view to illustrate a method for measuring a pushing force in Examples and Comparative Examples.

Fig. 11 is a graph for showing a relationship between a basis weight of the liquid seasoning container according to the embodiment and an initial volume of the liquid seasoning, wherein the horizontal axis represents the initial volume (cm3) of the liquid seasoning and the vertical axis represents the basis weight (g) excluding the mouth of a bottle. Description of embodiments

Now, an exemplary embodiment of the present invention will be described in detail with reference to the drawings. The embodiment described below does not excessively limit the content of the present invention described in the Claims. Furthermore, all the configurations described below do not necessarily correspond to indispensable constituent features of the present invention.

In the following description, unless otherwise indicated, the description is given under the condition that an up and down direction of a liquid seasoning container is an up and down direction in a vertical state with a lid. placed up.

1. Realization

A liquid seasoning container 1 according to an embodiment of the present invention is described with reference to Figures 1 to 3. Figure 1 is a front view of the liquid seasoning container 1 according to the embodiment and a mouth 11. The Fig. 2 is a side view of the liquid seasoning container 1 according to the embodiment. Figure 3 is a sectional view of the liquid seasoning container 1 according to the embodiment taken along the line E-E of Figure 1.

1.1. Liquid Seasoning Container Overview

As illustrated in Figure 1 and Figure 2, the liquid seasoning container 1 includes a bottle 10 and a cap 20. The bottle 10 is obtained by blow molding. As the blow molding, known molding methods can be applied, for example, direct blow molding, injection blow molding and injection stretch blow molding. The cap 20 is made of resin, and is obtained by integrally subjecting to injection molding or compression molding a lower part 20a that will be fixed to the mouth 11 of the bottle 10 and an upper part 20b that can be opened or closed with respect to the lower part 20a by means of a hinge 21.

The liquid seasoning container 1 is filled with a seasoning. The seasoning is a liquid seasoning having a viscosity of 5 Pas to 500 Pas, and the liquid seasoning container 1 has an initial volume of 100 cm3 to 700 cm3. As the seasoning, there are certain high-viscosity seasonings, for example, mayonnaise-like foods including mayonnaise, ketchup, cream, sauce, and jam. The seasoning viscosity is a value calculated based on a reading obtained by a BH-type viscometer when a No. 6 rotor is rotated twice after the start of measurement under the condition of a product temperature of 20°C and a rotation speed of 2 rpm. Also, the specific gravity of the above-mentioned seasonings is 0.9 to 1.1, i.e. about 1.0, and therefore weight (g) can be used as the initial volume instead of volume (cm3).

The initial volume of the liquid seasoning container 1 can be set to 100 cm3 or more and 500 cm3 or less. With the initial volume of 500 cm3 or less, the liquid seasoning container 1 can stand stable by itself even in an inverted state.

1.2. Bottle

As illustrated in Figure 1 and Figure 2, the bottle 10 includes the mouth 11, a body 12 and a bottom 14. The mouth 11 is concealed by the cap 20 and therefore the mouth 11 is illustrated in a region surrounded by the dashed line on the right side of Figure 1.

1.2.1. Mouth

The mouth 11 is a part to which the lid 20 is attached. The mouth 11 has an upper end having an opening (not shown). The mouth 11 has a side surface on which a male thread is formed, and the male thread screw-engages with a female thread formed on an inner side of the bottom part 20a of the lid 20 to close the opening of the mouth 11. Therefore, when the upper part 20b of the cover 20 is lifted, there appears an ejection hole (not shown) formed in the lower part 20a which communicates with the mouth opening 11, and thus the seasoning can be discharged.

1.2.2. Background

The bottom 14 is a substantially flat part which is formed at a lower end of the bottle 10 and closes the bottle 10. The bottom 14 has an outermost edge which serves as the bottom part 15 in the upright state with the mouth 11 positioned upwards. above. A part on an inner side surrounded by the bottom part 15 has a raised bottom shape that is slightly indented upwards. The upright state refers to a state in which the bottom part 15 of the liquid seasoning container 1 is placed on a flat surface, for example, a table. In the liquid seasoning container 1 in the upright state, a central axis X of the bottle 10 extends in a vertical direction. The central axis X passes through the center of the mouth 11 and extends in the vertical direction in the vertical state.

1.2.3. Body

The body 12 is a tubular part that extends from the mouth opening 11 to the bottom 14 and is closed at the bottom 14. The body 12 includes a shoulder 13 on an upper side of a virtual line 16 having a height of 2/3 of a total height H of the body 12. The shoulder 13 gradually decreases in diameter towards the upper side. The body 12 includes a flat-shaped part in horizontal cross section in the upright state. In Figure 3, the planar shaped part of the body 12 is illustrated in a cross section (horizontal cross section) taken along the line E-E of Figure 1.

The flat shaped part is formed at least in a region from the floor part 15 to the virtual line 16 having a height of 2/3 of the total height H of the body 12. In this case, the flat shaped part is formed in an entire region of the body 12 excluding a part of the body 12, which is connected to the mouth 11.

The flat shaped part has a short axis Q and a long axis R which are orthogonal to the center axis X of the bottle 10. Consequently, the short axis Q and the long axis R are orthogonal to each other. The surfaces of the body 12, which cross the short axis Q, are a front surface and a rear surface of the body 12. The surfaces of the body 12, which cross the long axis R, are side surfaces of the body 12. As illustrated in the Figure 3, in the flat-shaped part, the body 12 is formed with a substantially elliptical shape. The planar shaped part has panels 30 such that regions of the front surface and rear surface opposite each other are partially cut out by use of an arc indicated by the line of alternating long and short dashes, which is larger than an elliptical arc. It is only necessary that the flat shaped part have a shape extending in a direction along the axis R as illustrated in Figure 3. For example, the flat shaped part may have a substantially elliptical shape as illustrated in Figure 3 or it can be a combination of a plurality of arcs, parabolas or the like. The planar shaped part may partially include a straight line and may have, for example, a substantially rectangular shape or other substantially polygonal shapes with chamfered corners.

As described above, due to the presence of the part having a flat shape, it is easy for the user to hold the liquid seasoning container 1 and push the liquid seasoning container 1 along the direction of the short axis Q, and allows the user to easily recognize a part to push to eject the seasoning.

1.2.3.1. Thickness

The thickness of the body 12 up to the virtual line 16 having a height of 2/3 of the total height H of the body 12 can be set to 0.4 mm or more and 1.1 mm or less. That is, the thickness of the body 12 falls within a thickness range of 0.4 mm or more and 1.1 mm or less even when measured at any position up to the virtual line 16 having a height of 2/3 of the total height H. of the body 12. In addition, the thickness of the body 12 up to the virtual line 16 having a height of 2/3 of the total height H of the body 12 can be set to 0.4 mm or more and less than 1.05 mm, in particular, the thickness of the body 12 can be set to 0.50 mm or more and 1.04 mm or less. The thickness of the body 12 is greater as compared to that of a related art liquid seasoning container made of low-density polyethylene (LDPE) as the main component. Therefore, even when the content is ejected, a pushed part gradually expands to return to the original shape. As a result, the liquid seasoning container 1 can be kept in a state close to the initial shape (the cross section of the body 12 has a flat shape) even when the contents are reduced. Furthermore, by using low-density polyethylene, the body 12 has flexibility even when its thickness is increased, and therefore an extremely strong force is not required to push the body 12.

1.2.3.2. Pushing force

The area of a first region of low pushing force, in which the maximum pushing force is less than 21 N when the front surface and the rear surface are pushed with a push rod having a circular pressing surface with a diameter 10mm in a direction parallel to the short axis in a state that the bottle 10 is completely filled with air until the air in the bottle 10 is discharged by 10% of the initial volume of the bottle 10, it can be set to 40% or more and 80% or less of a first projection area of the body 12 projected onto an orthographic projection surface which is a flat surface perpendicular to the short axis Q. The measurement is performed under the condition of measurement at a temperature of 25°C. When a pushing force of more than 21 N is required, it is difficult to eject the contents even by pushing with an index finger. The area of a second region of low push force, in which the maximum push force is less than 14 N when a push force is measured in a similar way, can be set to 50% or more and 80% or less. When the pushing force is less than 14N, the contents can be ejected even by pushing with an index finger. The content can be downloaded sufficiently even with a relatively small force as described above. Therefore, the situation in which a bottle is quickly deformed to discharge the contents at once like in a PET bottle and a HDPE bottle is less likely to occur. A specific measurement method for a maximum push force is described later in the Examples. Each maximum pushing force is measured at a plurality of points (N points) of the front surface of the body 12 under the measurement condition at a temperature of 25°C, and the ratio (n/N x 100(%)) of the number of points (n points) where the push force is less than a predetermined push force can be calculated as the area of the first low push force region (second low push force region) relative to the first projection area.

1.2.3.3 Dashboard

When the panel 30 is located on each of the front and rear surfaces of the body 12, a large number of preferred effects are exhibited as described below. By the arrangement of the panel 30 which has not been adopted in a container for a high-viscosity seasoning in the related art, even a pressure change in the liquid seasoning container 1 can be handled flexibly. That is, the deformation of the body 12 caused by a change in internal pressure can be prevented by the deformation of the panel 30, and thus, the influence on the external appearance of the body 12 is reduced.

The panel 30 is a region that is dented on an inner side with respect to an outer shape of the body 12. A ridge line of the panel 30 is formed by a part in which two arcs having different curvatures are connected to each other as shown. illustrated in Figure 3, and the ridge line has an elongated substantially elliptical shape in the vertical direction when viewed in a front view. In this case, the contour of the panel 30 appears as the ridge line. However, the present invention is not limited to this, and the contour part can be gradually changed (the ridge line can be blurred) partly or on the entire circumference.

A second projection area of the panel 30 projected on an orthographic projection surface that is a flat surface perpendicular to the short axis Q can be set to 60% or less of the first projection area of the body 12 projected on the orthographic projection surface. Figure 11 is a front view and therefore the first and second projection areas are illustrated. When the area of the panel 30 occupied by the body 12 is less than 60%, even in case the high-viscosity seasoning is partially discharged to put the inside of the container under a negative pressure, the panel 30 is slowly deformed outward while it takes in air from outside with a recovery force of 30 panel, and the container easily returns to a state close to the initial shape.

The panel 30 is located on a virtual line Y connecting an upper end 31 and a lower end 32 of the panel 30, which cross the short axis Q, or on an inner side of the virtual line Y. That is, the panel 30 is a dented concave part on an inner side of the body 12 when viewed in a vertical cross section. Even when I know a part of the contents is discharged and air is sucked in place by pushing the body 12, then the lid is closed and the inner pressure in the container increases due to the ambient temperature or the like, the inner pressure in the liquid seasoning container 1 it is easily returned to a state close to the initial pressure by slow outward deformation of the panel 30. The panel 30 has a dented shape on an inner side of the body 12. Therefore, in comparison with the case where panel 30 is not arranged, the volume reduction in the container is greater, for example, when body 12 is similarly pushed 5 mm, and the contents are easily ejected.

The panel 30 has a thickness of 0.5 mm or more and 1.1 mm or less on an inner side of the panel 30 and has a thickness of 0.90 mm or less at the upper end 31 of the panel 30 crossing the short axis Q. The thickness The thickness of the upper end 31 can be configured to be less than the thickness of the central part 33 of the panel 30. When the thickness of the panel 30 near the upper end 31 is configured to be relatively small, the panel 30 is likely to deform when the part near the upper end 31 is pushed by the user, and the content can be discharged sufficiently even with a small force. Furthermore, it is preferred that the thickness of the panel 30 at an inner side of the panel 30 is 0.5 mm or more and 1.05 mm or less, and that the thickness of the panel 30 at the upper end 31 is 0.85 mm or less.

At an interval between the panel 30 located on the front surface and the panel 30 located on the rear surface at a position where the panels 30 cross the short axis Q in the vertical state of the bottle 10, a first distance L1 between the most concave parts 35 in which the interval between the panels 30 becomes minimum can be set to between 0.7 and 1.0 with respect to a second distance L3 between the lower ends 32 of the panels 30. The most concave part 35 is a dented part in an innermost side of the panel 30 in a direction along the central axis X. With this shape, it is easy for the user to push the panel 30, in particular with the front surface and the rear surface, and manipulate the panel 30. In addition, the quotient of the aforementioned distances is 1.0 or less, and therefore the liquid seasoning container 1 has excellent buckling resistance. In addition, even when the internal pressure in the liquid seasoning container 1 increases due to ambient temperature or the like, the pressure is absorbed by the deformation of the panel, and therefore the contents are less prone to squirting out when poured. open the lid 20.

The height of the most concave part 35 from the bottom part 15 is greater than the height of a midpoint 34 between the upper end 31 and the lower end 32 of the panel 30 in the vertical state of the bottle 10. When the most concave part concave 35 is formed at a position higher than that of the midpoint 34, it is easy for the user to hold the liquid seasoning container 1 and eject the contents when the user holds the liquid seasoning container 1 upside down (in the inverted state). to put seasoning on cooked foods or the like.

An upper end edge 23 of the cover 20 is located so as not to come into contact with the virtual line Y connecting the upper end 31 and the lower end 32 of the panel 30 which crosses the short axis Q. At the time of dispensing to the market, a plurality of containers of liquid seasoning 1 are packaged and transported. In this case, the caps 20, which are harder than the bottles 10, can be prevented from coming into contact with each other and scratching the caps 20. In In particular, from a product value point of view it is desired that the lids 20 be less prone to scratching each other when each of the lids 20 is covered to the upper end edge 23 with a heat shrink film as described below.

In this embodiment, a description of an example in which the panel 30 is arranged on the body 12 is provided, but the present invention is not limited thereto. It is clear that effects other than those of the panel 30 are also obtained in case the panel 30 is not provided.

1.2.3.4. Maximum width ratio between top surface of lid and body

As illustrated in Fig. 1, a ratio (L5/L2) between a maximum width L5 of an upper surface of the lid 20, that is, a bearing surface of the lid 20 serving as a bearing when the liquid seasoning container 1 is inverted, and a maximum width L2 of the body 12 can be set to more than 0.40, additionally 0.45 or more. The maximum width L2 corresponds to a part having a maximum width in a horizontal direction in the body 12, which is described later with reference to Figure 4. As the ratio (L5/L2) increases, the upper surface of the lid 20 can support the center of gravity of the liquid seasoning container 1 when the liquid seasoning container 1 is inverted, and the liquid seasoning container 1 is less prone to falling. For example, even when the liquid seasoning container 1 is carelessly touched on a table, the liquid seasoning container 1 is less prone to fall and the stability in the inverted state is high. It is preferred that the ratio (L5/L2) is greater than 0.40 because the stability of the inverted liquid seasoning container 1 is high. When the ratio is 0.45 or more, the stability is further improved.

1.2.4. material for the bottle

The bottle 10 has a single-layer structure made of low-density polyethylene (hereinafter sometimes simply referred to as "LDPE") as the main component or a multi-layer structure that includes one or more layers made of low-density polyethylene as the main component. major. When the multilayer structure is adopted, the total thickness of the layers made of low-density polyethylene as the main component in the multilayer structure is 80% or more of the thickness of the bottle 10. That is, when there is a layer made of low-density polyethylene low density as the main component, the thickness of the layer is 80% or more of the thickness of the bottle 10. When there are a plurality of layers, the total thickness of the layers is 80% or more of the thickness of the bottle 10. The thickness of the bottle 10 refers to the thickness of a wall of the bottle 10. Being made of low-density polyethylene as a main component means that it contains 50% by mass or more of low-density polyethylene having a density of 0.910 g/cm3 to 0.930 g/cm3 (based on the old JIS K6748:1995) and in which the proportion of ethylene as a monomer occupying a resin is 50 mol% or more.

Low-density polyethylene produced by a high-pressure method (HP-LDPE) is chosen as the main component of the bottle 10 in comparison with linear low-density polyethylene (LLDPE), because low-density polyethylene produced by a high-pressure method high pressure is relatively flexible and has a flexural modulus of 130 MPa to 370 MPa (based on a JIS K6922-2 method).

1.2.5. internal pressure

When air is sucked into the bottle 10 at 10% of the initial volume from a state in which the bottle 10 is completely filled with air, the liquid seasoning container 1 has an internal pressure of -1.0 kPa to -3.0 kPa (the temperature at the time of measurement is 25°C) after 30 seconds from suction. That is, the above shows that, when the seasoning is expelled by 10% of the initial volume, a pressure (hereinafter expressed as "recovery force") is generated, with which the body 12 tries to return to the original state. When the seasoning is ejected, the body 12 returns to the original shape more quickly since the recovery force is greater. Said restoring force can be obtained by increasing the thickness of the body 12. Therefore, the liquid seasoning container 1 is flexibly deformed to easily discharge the contents by using the bottle 10 made of LDPE even when the seasoning is a seasoning. high-viscosity liquid, and the liquid seasoning container 1 is less likely to remain deformed by virtue of the restoring force of the body 12 even when the content is reduced, with the result that the original aesthetic appearance of the container is less prone to deteriorate. In addition, when the recovery force is large, the original aesthetic appearance of the container can be maintained, and therefore the liquid seasoning container 1 can also maintain the self-standing property. As described above, it is generally not easy to satisfy both the easy discharge of the contents and the increase in the restoring force after deformation. In a related art LDPE container, hardly any restoring force is generated after deformation. The reason for this is that the thickness of the body in the LDPE container of the related art is extremely small. As the container of the related art has an extremely small restoring force after deformation, once the container is deformed after discharging the contents, the container is prone to fall and lose self-standing property. Furthermore, in the general development of the container, there has been no idea that the thickness of the container body is increased to such an extent that a sufficient restoring force is generated. The reason for this is the following. For example, to achieve cost reduction by reducing the raw material cost of the container, the thickness of the container is decreased to reduce weight.

In particular, the liquid seasoning container 1 can be stored in the inverted state so that the seasoning can be easily ejected. The floor area of the lid 20 is smaller than that of the bottom 14, and therefore the liquid seasoning container 1 is prone to fall in the inverted state as compared to the case where the liquid seasoning container 1 is upright. However, even in the inverted state, the liquid seasoning container 1 recovers more quickly after being deformed as compared with the LDPE container of the related art, and therefore it can be stably stored.

When the inside of the liquid seasoning container 1 is brought under a positive pressure, the contents are less prone to squirting out, for example, as follows. The liquid seasoning container 1 having the seasoning therein is cooled in a refrigerator. After that, the liquid seasoning container 1 is taken out of the refrigerator. The content is partially discharged, and air is sucked in instead. Once the air has cooled, the lid is closed. In addition, the air which has been sucked in is heated to expand together with the seasoning in a state in which it is placed at normal temperature. The flat-shaped part of the body 12 and/or the panel 30 are deformed to expand outward, and the positive pressure in the liquid seasoning container 1 is absorbed by the deformation. Therefore, even when the lid 20 is opened, the contents are less likely to spout out.

1.2.6. Initial volume and basis weight

y/x2/3 is from 0.35 to 0.65, where x (cm3) represents the initial volume of bottle 10, and y (g) represents a basis weight excluding the mouth 11 of bottle 10. The initial volume and basis weight have a predetermined proportional relationship, which is described below by way of Examples and the like. y/x2/3 exhibits a value up to 0.35 to 0.65 as compared with that of the related art liquid seasoning container made of low-density polyethylene (LDPE) as the main component. Therefore, the liquid seasoning container 1 can be kept in a state close to the initial shape even when the content is reduced, and/x2/3 from 0.35 to 0.65 is an indicator indicating that the mass per unit area of the bottle is large, that is, the thickness of a part of the bottle 10 excluding the mouth 11 is large. The bottle 10 including the body 12 having a large thickness has a large recovery force as described above, and the liquid seasoning container 1 can maintain a state close to the initial shape even when the content is reduced.

2. Example of Modification 1

Next, a liquid seasoning container 1a according to Modification Example 1 of the present invention is described with reference to Fig. 4. Fig. 4 is a front view to illustrate the liquid seasoning container 1a according to Modification Example 1 in the inverted state.

As illustrated in Fig. 4, the body 12 of the liquid seasoning container 1a has surface irregularities 36 on a bottom side of the most concave part 35 of the panel 30. The configuration, except irregularities 36, is the same as that of the of the liquid seasoning container 1 according to the aforementioned embodiment, and therefore its description is omitted. The user can easily hold the liquid seasoning container 1a by virtue of the irregularities 36 and directly feel with the sense of touch which part of the container is held. Irregularities 36 can be patterns, for example mesh patterns and grid patterns. Those patterns can also serve to identify a product. The recessed distance of a concave part to the surface of the body 12 or the protruding distance of a convex part thereto can be set between 0.1 mm and 2.0 mm.

The irregularities 36 are formed in a region from a height of, for example, 10 mm from the bottom part 15 to a height in the vicinity of the most concave part 35 of the panel 30 excluding the side surfaces.

In addition, the relationship between a predetermined height and a predetermined width of the body 12 is described below in the liquid seasoning container 1 a according to Modification Example 1. The configuration, except for irregularities 36, is the same as that of the liquid seasoning container 1 according to the aforementioned embodiment.

In the body 12, an average value of the width L2 (indicating the width of a maximum width part 18 in Fig. 4) on the long axis R from the floor part 15 to the virtual line 16 having a height of 2/3 of the entire height H of the body 12 can be set to 1.4 times to 1.6 times an average value of a width L4 in the long axis R at an upper side (lower side in Figure 4 in the inverted state) of the virtual line 16 which has a height of 2/3. The position up to the virtual line 16 having a height of 2/3 is in an inverted state at the time of use. Therefore, a thick and easy-to-grip part is placed at a higher position than the cooked food placed in a plate on a table or the like, and therefore it is easy for the user to manipulate the container. In addition, in the relatively hard container of the related art, such as a PET bottle and a HDPE bottle, a part to be held by the hand by the user is hard, and a region that does not allow the contents to be discharged even when pushed it is big. Therefore, it is necessary to change the way of holding the container. Meanwhile, according to the aforementioned embodiment and Modification Example 1, the easy-to-grip thick part is also flexible, and therefore the contents can be easily discharged without changing the way of holding the container.

In the body 12, at the maximum width part 18 in which the long axis width R becomes maximum, a height Hl from the upper end edge 23 of the cap 20 in the inverted state of the bottle 10 to the part of maximum width 18 can be set to 1.5 times to 1.7 times of the width L2 of the part of maximum width 18. With this ratio, the liquid seasoning container 1a in the inverted state exhibits a beautiful external appearance.

The above can be understood, for example, from the comparison of an outward appearance between the liquid seasoning container 1 according to the above-mentioned embodiment and the commercially available liquid seasoning containers 50 to 55 of the related art (Reference Examples 1 to 6) in Figure 7 and Figure 8.

As illustrated in Fig. 7, when the liquid seasoning container 1 is placed on a table, with the related art liquid seasoning container 50 to be used in an upward direction, tableware, for example, a plate that have cooked food placed on top of a table, it becomes an obstacle to holding a thicker part (closer to the center of gravity), and care should be taken. Alternatively, it is necessary to open the lid by holding a thin part of the liquid seasoning container 50 and then changing the holding position to the thicker part. The same also applies to the liquid seasoning containers 51, 54 and 55 (Reference Examples 2, 5 and 6) illustrated in Figure 8.

In addition, with the related-art liquid seasoning container to be used in the inverted state, for example, the liquid seasoning containers 52 and 53 (Reference Examples 3 and 4) illustrated in Figure 8, the container is thick as well. at a height of 1/3 from the top and therefore any part is held by hand. Despite this, the container made of HDPE or PET is hard, and the part that allows the seasoning to be discharged by pushing is limited, and it is necessary to change the way of holding the container so that the part can be pushed.

Meanwhile, when the liquid seasoning container 1 according to the above embodiment of the invention is inverted as illustrated in Figure 7 and Figure 8, the thickest part near the center of gravity is arranged at a higher position. than crockery, for example, a plate. Therefore, the seasoning can be squeezed by a simple process that involves holding a part near the center of gravity with one hand in an ergonomically natural way and opening the lid with the other hand without changing the way you hold the container. In addition, when the content is squeezed out, unlike the container made of HDPE or PET, the seasoning can be easily squeezed out. pushing any part of the body 12 on the virtual line 16 which is 1/3 height from the top.

3. Modification Example 2-1 and Modification Example 2-2

Next, a liquid seasoning container 1b according to Modification Example 2-1 of the present invention and a liquid seasoning container 1c according to Example are described with reference to Figure 5, Figure 6, and Figure 7. of Modification 2-2 of the present invention. Fig. 5 is a front view to illustrate the liquid seasoning container 1b according to Modification Example 2-1 in the inverted state. Fig. 6 is a plan view of the lid 20 of the liquid seasoning container 1b according to Modification Example 2-1. Fig. 7 is a front view to illustrate the liquid seasoning container 1 c according to Modification Example 2-2 in the upright state.

At least one surface region of the body 12, extending from a position on the virtual line 16 having a height of 2/3 of the total height of the body 12 or on a lower side (upper side in the inverted state of Fig. 5) thereof to a position at a height of 10 mm from the floor part 15 or on an upper side (bottom side of Figure 5 in the inverted state) thereof, may be covered with a heat-shrinkable film 40. The body 12 is thus covered. Therefore, even when a part of the content is discharged to deform the body 12, the deformation of the body 12, in which the long axis side R tries to extend, is suppressed by the heat shrinkable film 40, and therefore it is more likely that the body 12 returns to the initial shape. The liquid seasoning container 1 b according to the modification example 2-1 has the same configuration as the liquid seasoning container 1 according to the above-mentioned embodiment except for the heat shrinkable film 40 and therefore its omission is made. description. In addition, the liquid seasoning container 1c according to Modification Example 2-2 has the same configuration as the liquid seasoning container 1b according to Modification Example 2-1 except for the lid 20, and therefore, its description is omitted.

The letters of "MAYONNAISE" displayed on the surface of the bottle 10 or on a surface of a coating material (heat shrink film 40 in this case) covering the surface of the bottle 10 can be displayed upside down in the upright state of the bottle. bottle 10. That is, the user is expected to check the letters and place the container on a table or the like in the inverted state with the lid 20 placed downwards. When the closed state of the lid 20 is insufficient, the self-standing property of the liquid seasoning container 1b becomes unstable, and therefore the user can be prompted to close the lid 20 accurately. In addition, even when the liquid seasoning container 1b is shown in the inverted state, the product is easily identified.

As illustrated in Figure 6, the area of a region surrounded by the upper trailing edge 23 of the lid 20 can be configured to be larger than the area of a region (range indicated by the dashed line) surrounded by a trailing edge. bottom 24 of the lid 20. With this, the stability of the liquid seasoning container 1b in the inverted state is improved.

In addition, the cap 20 includes a finger hook 22 (Figure 1) that flares toward the upper end edge 23 in a direction along the central axis X in a range that is angled clockwise. from 45° to 315° with a center of the hinge 21 being defined as 0° when the lid 20 is viewed from above as illustrated in Figure 6. The finger hook 22 can be regarded as a difference in diameter between the final edge 23 and the lower end edge 24. The force for pushing the finger hook 22 required to open the cover 20 can be set to 20 N or less. As described above, the lid 20 can be easily opened by pushing the finger hook 22 over a wide range of the entire circumference of the lid 20, and thus the user can save time and labor in checking the direction of the opening. top 20.

4. Example of Modification 3

Next, a lid 200 of a liquid seasoning container according to Modification Example 3 of the present invention is described with reference to Fig. 9. Fig. 9 is a front view of the lid 200 of the liquid seasoning container according to Modification Example 3. Although the bottle 10 is omitted on a lower side of the lid 200, the bottle 10 has the same structure as the container. liquid seasoning container 1 according to the aforementioned embodiment, and liquid seasoning containers 1a and 1b according to Modification Examples 1 and 2. Further, a part near an upper end of the lid 200 is illustrated as a Vertical cross section with a part of it cut away.

A heat shrink film 41 has an upper end that can cover the lid 200 up to the upper end edge 23 of the lid 200. With this, the heat shrink film 41 serves to prevent unauthorized opening of the lid 200. The reason for this is that the lid 200 cannot be opened unless the heat shrink film 41 is removed.

The cap 200 has a recessed portion 25 formed on an inner side of the upper end edge 23. The recessed portion 25 has the same configuration as the annular shape illustrated in Figure 6. Furthermore, the cap 200 has a circular top surface 26 in a inner side of the recessed portion 25. That is, when viewed based on height, the lid 200 includes the upper end edge 23 at the highest position, followed by the upper surface 26, and the recessed portion 25 at the highest position. more low. The distal end of the heat shrinkable film 41 extends up to the inner side beyond the upper end edge 23 of the lid 200 to an upper region of the recessed part 25.

When the user removes the heat shrinkable film 41, the user can insert the finger between the heat shrinkable film 41 and the recessed part 25, and thus it is easy for the user to remove the heat shrinkable film 41. In addition, the upper surface 26 on the side The interior of the recessed part 25 is lower than the edge of the upper end 23, and therefore a gap is formed in the height direction between the heat shrinkable film 41 and the upper surface 26. Consequently, the user can remove easily the heat shrink film 41 by inserting your finger into the gap.

When the seasoning with which the liquid seasoning container 1 is filled is an acidic emulsified liquid seasoning obtained by emulsifying edible oil and an acidic suspension, it is preferred that the heat shrinkable film 41 has a transmittance of UV rays with a wavelength of 253.7 nm. of 0.1% or less. The wavelength was measured with a general ultraviolet-visible spectrophotometer. In this case, the measurement was performed by fixing a film in a sample chamber by using U-2010 manufactured by Hitachi Ltd., and the ratio of light transmitted through the heat shrinkable film 41 to light transmitted was determined. through the air. The reason for this is that the heat shrinkable film 41 can prevent the degradation of the acidic emulsified liquid seasoning caused by UV rays. In order to adjust the transmittance of UV rays having a wavelength of 253.7 nm to 0.1% or less, it is preferred to use stretched polyester or stretched polystyrene of 0.01 mm or more as the heat shrinkable film 41. In addition, the transmittance of UV rays having a wavelength of 253.7 nm can also be reduced by mixing titanium oxide into a resin to be used in heat shrinkable film 41 or by printing with an ink containing titanium oxide.

5. Packaged liquid seasoning

A packaged liquid seasoning has a feature of being filled into the liquid seasoning container 1 according to the above-mentioned embodiment and the liquid seasoning containers 1a and 1b according to Modification Examples 1 to 3. When the contents are discharged , the bottle 10 is flexibly deformed, and therefore the bottle 10 can be filled with a high-viscosity liquid seasoning.

examples

In Examples 1 to 4, which are part of the scope of the present invention, experiments and evaluations were performed with respect to (1) y/x2/3, (2) pressure after 30 seconds elapsed from suction, (3) shape after 50% use, (4) ease of ejecting content, (5) shape after 50% use of a shrink film product, and (6) ease of ejecting content in the shrink film product, by use of four types of containers having different initial capacities described in the liquid seasoning container 1 according to the aforementioned embodiment. Each container of Examples 1 to 4 had an external appearance of the liquid seasoning container 1 of Figure 8. Each container of Examples 1 to 4 was obtained by means of direct blow molding by using LDPE while adjusting the thickness. of the body.

In Comparative Examples 1 to 13, which do not fall within the scope of the present invention, the same evaluations as those of Examples 1 to 4 were made by using commercially available seasoning containers. Specifically, Comparative Example 1 was a "KEWPIE Mayonnaise" container ("KEWPIE Mayonnaise" is a Japanese trademark registered by Kewpie Corporation) (inner volume: about 130 cm3) manufactured by Kewpie Corporation. Comparative Example 2 was a "KEWPIE Mayonnaise" container. KEWPIE Mayonnaise" (internal volume: approximately 200 cm3) manufactured by Kewpie Corporation. Comparative Example 3 was a container of "KEWPIE Mayonnaise" (internal volume: approximately 350 cm3) manufactured by Kewpie Corporation. Comparative Example 4 was a container of " KEWPIE Mayonnaise" (internal volume: approximately 450 cm3) manufactured by Kewpie Corporation. Comparative Example 5 was a container of "KEWPIE Mayonnaise" (internal volume: approximately 700 cm3) manufactured by Kewpie Corporation. Comparative Example 6 was a container of " KEWPIE Mayonnaise" (internal volume: about 1000 cm3) manufactured by Kewpie Corporation. Each container of Comparative Examples 1 to 6 had the external appearance of the liquid seasoning container 50 illustrated in Figure 7, and each container of Comparative Examples 1 to 6 was obtained by direct blow molding using LDPE. Comparative Example 7 was a container of "Styling Sauce"("StylingSauce" is a Japanese trademark registered by Kewpie Corporation) (internal volume: 280 cm3) manufactured by Kewpie Corporation. Comparative Example 8 (internal volume: about 200 cm3) and Comparative Example 9 (internal volume: approximately 500 cm3) were condiment containers made by an unknown manufacturer.Comparative Example 10 was a "Best Foods Real Mayonnaise" container (internal volume: approximately 591 cm3) manufactured by Unilever. Comparative Example 11 was a "Tomato Ketchup" container (internal volume: approximately 460 cm3) manufactured by HJ Heinz Company. Comparative Example 12 was a "Pizza Sauce" container (internal volume: approximately 160 cm3) manufactured by Kagome Co. , Ltd.. Comparative Example 13 was a "chocolate syrup" container (internal volume: about 260 cm3) manufactured by Hershey Company.The container of Comparative Example 7 had the external appearance of the liquid seasoning container 51 illustrated in Fig. 8. The container of Comparative Example 10 had the external appearance of the liquid seasoning container 52 illustrated in Figure 8. The container of Comparative Example 11 had the external appearance of the liquid seasoning container 53 illustrated in Figure 8. The Example container Comparative Example 12 had the external appearance of the liquid seasoning container 54 illustrated in Figure 8. The container of Comparative Example 13 had the external appearance of the liquid seasoning container 55 illustrated in Figure 8. Based on notations or FTIR analysis ( search in libraries using AVATAR 370 DTGS manufactured by NICOLET), each container of Comparative Examples 7 to 9 is considered as a container obtained by direct blow molding by the use of HDPE. Comparative Examples 10 and 11 are considered containers obtained by injection stretch blow molding using PET. Comparative Examples 12 and 13 are considered containers obtained by direct blow molding using PP.

The details of the evaluation items are described below, and the evaluation results are shown in Tables 1 to 3.

(1) y/x2/3

With respect to Examples 1 to 4 and Comparative Examples 1 to 13, Tables 1 to 3 show the values obtained by calculating an initial volume x (cm3) in the seasoning container and a basis weight y (g) of a bottle excluding a mouth using a numerical expression (y/x2/3). Also, regarding the relationship between x and y in Examples 1 to 4, a graph in Figure 11 shows y/x2/3 falling within a range of 0.35 to 0.65 based on the values of the numerical expression (y /x2/3) of Table 1. In addition, the graph of Figure 11 shows the values of the numerical expression (y/x2/3) in Comparative Examples 1 to 5 of Table 2. Two solid lines represent the following: a solid line Eb represents y/x2/3=0.35; and a solid line Ea represents y/x2/3=0.65. Examples 1 to 4 are represented by E1 to E4. A broken line Ca represents a relational expression derived from the results of Comparative Examples 1 to 5. Comparative Examples 1 to 5 are represented by C1 to C5.

Raising the basis weight of the bottle excluding the neck to the 2/3 power is described below. When molding containers having the same thickness and different sizes, the basis weight of the bottle excluding the spout is proportional to the surface area of the bottle excluding the spout. That is, the basis weight is proportional to the second power of the length of a part of the bottle. Meanwhile, the initial volume is represented by a volume and is therefore proportional to the third power of the length of a part of the bottle. That is, even when containers having different sizes are molded, the relationship between the initial volume x (cm3) and the basis weight y (g) of the bottle excluding the mouth can be derived by being represented by y/x2/3.

(2) Pressure after 30 seconds after suction

Air was sucked into a bottle at 10% of the initial volume from a state in which the bottle was completely filled with air, and the pressure inside the bottle was measured after 30 seconds from the suction. More specifically, the mouth of an empty bottle was connected to a rubber stopper, and the rubber stopper was connected to a syringe and a pressure gauge, through a nylon tube with an inner diameter of 4 mm and a length of about 250mm. Air was removed to 10% of the initial volume by using the syringe, and the pressure in the bottle was measured after 30 seconds.

(3) Shape after 50% use

50% of the initial volume of a liquid seasoning container (liquid seasoning container 1 from Figure 1 to Figure 3) that was not covered with a heat-shrinkable film was discharged at once, and a lid was closed immediately after removing the lid. hand holding container of liquid seasoning. The shape of the liquid seasoning container was observed at this time.

The details of the evaluation items are as follows.

A: There are no visible concavities or inconspicuous concavities, if any, and the shape remains unchanged compared to before use.

B: Slight concavities are observed, but the bottle does not tilt even when inverted/inverted).

C: Concavities are observed, and the bottle tilts slightly when inverted.

D: Significant concavities are observed and the bottle bends when inverted.

E: Significant concavities are observed and the bottle falls even before being inverted. Therefore, the bottle cannot be stably inverted.

(4) Ease of ejecting content

The ease of discharging the contents when the liquid seasoning container filled with mayonnaise is pushed with a finger was evaluated based on the following evaluation items.

A: Any part of the front and rear surfaces of the bottle is soft to push, and the contents can be discharged by the amount of bottle pushed.

B: Approximately half of the area of the front and rear surfaces of the bottle is soft, and the contents can be discharged by the amount pushed from the bottle.

C: In a part of the area of the front and rear surfaces of the bottle, the contents can be discharged by the amount pushed from the bottle.

D: The content (approximately 10% of the initial volume) can be unloaded by applying a force.

E: The content (about 10% of the initial volume) cannot be discharged until the bottle is pushed several times.

(5) Shape after 50% use of product with heat shrink film

50% of the initial volume of a liquid seasoning container (liquid seasoning container 1b in Figure 5) which was covered with a heat-shrinkable film was suddenly discharged, and the lid was closed immediately after removing the hand from the seasoning container. liquid. At this time the shape of the liquid seasoning container was observed. The evaluation items were the same as in Evaluation (3).

(6) Ease of ejecting content in the product with heat shrink film

The ease of discharging the contents was evaluated when the liquid seasoning container, which was filled with mayonnaise and covered with the heat shrink film, was pushed with a finger. The evaluation items were the same as in Evaluation (4).

(7) Pressure after 30 seconds elapsed from the suction into the heat-shrinkable film product The air in each of the bottles of Comparative Examples 12 and 13, which were covered with a heat-shrinkable film, was sucked by 10% of the volume initial from a state in which each of the bottles was completely filled with air, and the inner pressure of each of the bottles was measured after 30 seconds from the suction. The evaluation items were the same as in Evaluation (2).

[Table 1]

[Table 2]

[Table 3]

8) Distribution of thrust force on the front surface of the body

Regarding the liquid seasoning containers of Examples 1, 2 and 3, and Comparative Examples 2, 4, 6 and 8, as illustrated in Figure 10, the buoyant forces (N: Newton) were measured in the points of intersection (points indicated by the solid black circles) obtained by dividing a front surface (orthographic projection surface orthogonal to the short axis), a right lateral surface, and a left lateral surface of the body 12 by six in the vertical direction and by four in the horizontal direction. More specifically, a maximum pushing force (N) was measured under the measurement condition at a temperature of 25°C as explained below. The mouth of an empty bottle was connected to a rubber stopper connected to a nylon tube. While the amount of discharged air was measured by a water displacement method, the front surface and the rear surface were pushed with a push rod having a circular pressing surface with a diameter of 10 mm in a direction parallel to the short axis. at a rate of descent of 32.22 mm/min in a state in which the bottle was completely filled with air until the air in the bottle was discharged by 10% of the initial volume. The measurement results are shown in Tables 4 and 5.

Also, the pushing force is expressed as the pushing force with an index finger as described below.

Less than 7N: Degree to which the bottle is slightly pushed with the finger.

7N or more and less than 14N: Degree to which the bottle is pushed with the finger with relative force.

14N or more and less than 21N: Degree to which the bottle is pushed by finger with significant force.

21N or more: Degree to which content cannot be said to be downloaded by pushing with a finger.

[Table 4]

[Table 5]

(9) Body thickness

The thickness (mm) of the bottle of Example 2 was measured in the upright state when it was cut on a flat surface including the short axis. The measurement was made in five positions obtained by dividing the body excluding the mouth by six in the direction of height. The measurement results are shown in Table 6. "1/6" to "5/6" in Table 6 represent heights from the floor part 15.

[Table 6]

[Table 7]

(10) Cap release force

The pushing forces (N) to push the finger hook 22 necessary to open the lid 20 were measured at angles of 45°, 135°, 225° and 315° clockwise, defining that a center of hinge 21 is 0° when lid 20 is viewed from above as illustrated in Figure 6. The measurement method is described below. The liquid seasoning container with the lid placed downward was fixed so as to be inclined 45° with respect to a vertical line. The cap finger hook was subjected to a push testing machine including a push rod having a circular pressing surface with a diameter of 10 mm. A maximum push force (N) was obtained, for which the push rod pushed the finger hook at a rate of descent of 32.22 mm/min to release the cap. The measurement results are shown in Table 7.

[Table 8]

(11) Ratio between the upper surface of the cover and the part of maximum width

The ratio (L5/L2) between the maximum width L5 of the upper surface (support surface) of the lid 20 which was used as a support when the liquid seasoning container 1 was inverted and the maximum width L2 of the body 12 was measured. The measurement results are shown in Table 9. The ratios (L5/L2) of Examples 2 to 4 were greater than 0.40.

In addition, mayonnaise of the initial volume was introduced into the liquid seasoning container 1, and 50% of the initial volume was discharged at once. The hand was removed from the liquid seasoning container 1 and the lid 20 was closed. Next, the liquid seasoning container 1 was placed in the inverted state on a table having a surface formed by a melamine outer plate, and the bottom of maximum width 18 was slowly pushed with the finger along the long axis R. The ease of falling of the liquid seasoning container 1 at this time is shown in Table 9. The difficulty of falling was evaluated in five stages A to E (A: difficult to fall to E: easy to fall). In Examples 1 to 4 in which the ratio (L5/L2) between the maximum width L5 of the upper surface of the lid 20 and the maximum width L2 of the body 12 was greater than 0.40, the liquid seasoning container 1 was less prone to fall In addition, when the ratio (L5/L2) is 0.50 or more, the liquid seasoning container 1 becomes more stable.

[Table 9]

List of reference signs

1, 1a, 1b, 1c ··· liquid seasoning container, 10 ··· bottle, 11 ··· mouth, 12 ··· body, 13 ··· shoulder, 14 ··· bottom, 15 ··· part of floor, 16 ··· virtual line with a height of 2/3 from the floor part, 17 ··· virtual line with a height of 1 /3 from the floor part, 18 ··· part of maximum width, 20 ··· lid, 200 ··· lid, 20a ··· bottom, 20b ■ ■ ■ top, 21 ··· hinge, 22 ··· finger hook, 23 ··· upper end edge, 24 ··· lower end edge, 25 ··· recessed part, 26 ··· upper surface, 30 ··· panel, 31 ··· upper end, 32 ··· lower end, 33 ··· central part, 34 · ·· midpoint, 35 ··· most concave part, 36 ··· irregularities, 40, 41 ··· heat shrinkable film, 50 ··· liquid seasoning container from Reference Example 1, 51 ··· liquid seasoning container from Reference Example 2, 52 ··· liquid seasoning container from Reference Example 3, 53 ··· liquid seasoning container from Reference Example 4, 54 ··· liquid seasoning container from Reference Example 5,55 · ·· liquid seasoning container of Reference Example 6, Ca ··· y/x2/3 of Comparative Examples 1 to 5, C1 to C5 ··· Comparative Examples 1 to 5, Ea, Eb ··· y/x2 /3 of Examples 1 to 4, E1 to E4 ··· Examples 1 to 4, H ··· total height of the body, H1 ··· height from the upper extreme edge in the inverted state to the part of maximum width, L1 ··· first distance, L2 ··· width in long axis (maximum body width), L3 ··· second distance, L4 ··· width in long axis, L5 ··· maximum width of top surface of lid, Q ··· short axis, R ··· long axis, X ··· central axis, Y ··· virtual line

Claims (16)

1. A liquid seasoning container (1) comprising: a bottle (10); and a lid (20), the liquid seasoning container (1) being intended to be filled with a seasoning, which is a liquid seasoning having a viscosity of 5 Pas to 500 Pas, the initial volume of the liquid seasoning container (1) being from 100 cm3 to 700 cm3, the bottle including a mouth (11), a body (12) and a bottom (14), the mouth (11) being a part to which the lid (20) is fixed, the bottom (14) having an outermost edge serving as the bottom part (15) in a vertical state with the mouth (11) positioned upwards, The body (12) including a flat-shaped part in horizontal cross-section in the vertical state, the flat-shaped part having a short axis (Q) and a long axis (R) which are orthogonal to a central axis (X) of the bottle (10), the body (12) having a front surface and a rear surface crossing the short axis (Q), the bottle (10) having a single-layer structure made of low-density polyethylene as a main component or a multi-layer structure including a or more layers made of low-density polyethylene as the main component, the one or more layers made of low-density polyethylene as the main component in the multilayer structure having a total thickness of 80% or more of the thickness of the bottle, characterized in that the liquid seasoning container (1) meets y/x2/3 from 0.35 to 0.65, where x (cm3) represents the initial volume, and y (g) represents a basis weight of the bottle (10) excluding the mouth (11), the bottle (10) has an internal pressure of -1.0 kPa to -3.0 kPa after 30 seconds from the suction of air into the bottle by 10% of the initial volume from a state that the bottle (10) is fully filled of air and with a temperature at the time of measurement of 25°C, and Low-density polyethylene is produced by high-pressure method and has a flexural modulus of 130 MPa to 370 MPa according to JIS K6922-2 method. The liquid seasoning container (1) according to claim 1, wherein the body (12) includes a region from the bottom part (15) to a height of 2/3 of the total height (H) of the body (12), the region being the flat part. The liquid seasoning container according to claim 1 or 2, wherein the body has a thickness of 0.4 mm or more and 1.1 mm or less in the region from the bottom part to the height of 2 /3 of the total height of the body. The liquid seasoning container (1) according to any of claims 1 to 3, further comprising a panel (30) on each of the front and rear surfaces. The liquid seasoning container (1) according to claim 4, wherein the panel (30) has a second projection area projected onto an orthographic projection surface, which is a flat surface perpendicular to the short axis (Q ), and which is 60% or less of a first projection area of the body (12) projected onto the orthographic projection surface. The liquid seasoning container (1) according to claim 4 or 5, wherein the panel (30) has a thickness of 0.5 mm or more and 1.1 mm or less at the panel (30), and has a thickness of 0.90 mm or less at the upper end (31) of the panel (30) that crosses the short axis (Q), and in which the thickness of the upper end (31) is less than the thickness of the central part (33) of the panel (30). The liquid seasoning container (1) according to any of claims 4 to 6, wherein, in a gap between the panel (30) located on the front surface and the panel (30) located on the rear surface , in a position where the panel (30) located on the front surface and the panel (30) located on the rear surface intersect the short axis (Q) in the vertical state of the bottle (10), the panel (30) located on the front surface and the panel (30) located on the rear surface have a first distance (L1) between the most concave parts , in which the interval between the panel (30) located on the front surface and the panel (30) located on the rear surface becomes smaller, from 0.7 to 1.0 with respect to a second distance (L3) between the lower end (32) of the panel (30) located on the front face and the lower end (32) of the panel (30) located on the rear face. The liquid seasoning container (1b) according to any of claims 1 to 7, wherein the body (12) includes a surface region covered with a heat shrinkable film (40) extending from at least one position at a height of 2/3 or less of the total height of the body (12) to a position at a height of 10 mm or more from the floor part (15). The liquid seasoning container (1b) according to claim 8, wherein the seasoning is an acid emulsified liquid seasoning obtained by emulsifying edible oil and an acid suspension, and wherein the heat shrinkable film (40) has a UV transmittance at a wavelength of 253.7 nm of 0.1% or less. The liquid seasoning container (1b) according to any of claims 1 and 9, wherein letters or characters are displayed on a surface of the bottle (10) or on a surface of a coating material covering the surface of the bottle (10), and are shown upside down in the upright state of the bottle (10). The liquid seasoning container (1) according to any of claims 1 to 10, wherein the initial volume of the liquid seasoning container (1) is 500 cm3 or less. The liquid seasoning container (1) according to any of claims 1 to 11, wherein the area of a region surrounded by the upper end edge (23) of the lid (20) is greater than the area of a region surrounded by a bottom end edge (24) of the lid (20). The liquid seasoning container (1) according to any of claims 1 to 12, wherein the cap (20) includes a finger hook (22) that flares toward the upper end edge (23) in a direction along the central axis (X) at an angle of 45° to 315° in clockwise with a center of a hinge (21) being defined to be 0° when the lid (20) is viewed from above, and in which the force to press the finger hook (22) required to open the cap (20) is 20 N or less. The liquid seasoning container (1) according to any of claims 1 to 13, wherein an average value of a width of the body (12) in the long axis (R) from the bottom part (15) up to the height of 2/3 of the total height (H) of the body (12) is 1.4 times to 1.6 times an average value of a width of the body (12) on the long axis (R) on an upper side of the 2/3 height. The liquid seasoning container (1) according to any of claims 1 to 14, wherein, at a maximum width portion (18) where the width of the body (12) on the long axis (R ) becomes maximum, a height of the maximum width part (18) in an inverted state of the bottle is 1.5 times to 1.7 times the width of the maximum width part (18) of the body (12). A packaged liquid seasoning filled into the liquid seasoning container (1) of any one of claims 1 to 15.